I could eat soup every day and be happy. It's a good thing there are so many variations!

This recipe appealed to me because it didn't sound overly rich like most cheesy soups are. This is more like potato-broccoli soup with a touch of cheese.

The best part is probably the croutons, which I made from yesterday's loaf of gluten-free bread. The chunks of bread are tossed with olive oil, fine grain sea salt, and whole grain mustard before being toasted til crisp and golden. I would have never thought to use mustard but it really gives the croutons a nice kick.

I'll probably add another potato next time, just to give the soup a bit more body.

» Recipe for Broccoli Cheddar Soup at 101 Cookbooks